Green Bean, Chickpea and Quinoa Bowl
1 hr, 5 mins
1 hr, 15 mins
• ¾ cup Anthony’s Goods Dried Chickpeas soaked for 24 hours in plenty of water • ½ tsp baking soda • ¾ cup Anthony’s Goods White Quinoa • 1 ½ cups water • 1 tbsp olive oil • ½ yellow onion, chopped • 2 cloves garlic, minced • 28 oz can whole or crushed tomatoes • 16 oz bag green beans, cut into 3 inch pieces • 2 tsp Anthony’s Goods Dried Basil • 1 tsp dried oregano • Salt, to taste
This vegan meal is healthy, filling and loaded with plant-based protein from chickpeas and quinoa. 1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and let the chickpeas cool completely. 2. To prepare the quinoa: In a small pot, combine the quinoa and water. Bring to a boil, then reduce to a simmer. Cook until all the water is absorbed and the quinoa is fluffy (about 15 mins). Season with salt to taste. 3. To prepare the green beans: In a medium pot, add the olive oil and onions. Sauté until soft and translucent, then add the minced garlic and cook for another minute. Add the tomatoes, green beans, cooked chickpeas, dried basil and dried oregano. Let simmer until the green beans are tender. Season with salt to taste. 4. To serve: in a bowl or skillet, add the cooked quinoa as the base, then top with the green beans and chickpeas in tomato sauce. Sprinkle with more dried basil and serve.